Soup's on: 3 recipes perfect for late winter into early spring

Sausage, leek and white bean soup

• 2 tablespoons olive oil
• 2 leeks, dark green section discarded and white and pale green sections sliced lengthwise, washed, and thinly sliced OR 1 large onion, chopped
• 2 shallots, thinly sliced
• 2 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 1½ tablespoons fresh rosemary, chopped, or 1½ teaspoons dried, crumbled rosemary
• 8 cups chicken or vegetable stock
• 1 bay leaf
• 2 large carrots, peeled and cut into small cubes
• 2 stalks celery, cut into small cubes
• 1 cup fresh fennel, cut into cubes
• 1 pound hot or sweet Italian sausage
• One 13.4-ounce can or box cooked white cannellini beans
• 2 tablespoons fresh basil, cut into thin slices, optional
• ¼ cup finely chopped parsley
• Hot pepper sauce, optional
• Garnish: Crusty bread or croutons

1. In a large skillet, heat 1½ tablespoons of the oil over low heat. Add the leeks (or onion), shallots, garlic, salt and pepper and half the rosemary and cook, stirring frequently, for 15 minutes.
2. Meanwhile, heat a medium-large pot with the stock and the bay leaf over medium-high heat. Bring to a simmer. Reduce heat to medium-low.
3. Add the cooked leeks and onions to the stock (keep the skillet out) along with the carrots, celery and fennel. Simmer for 10 minutes.
4. Meanwhile, heat 1 cup water in the same skillet you cooked the leeks in and bring to a boil over high heat.  Add the sausages and cook until the water has evaporated, about 5 minutes. Reduce the heat to medium and carefully add the remaining ½ tablespoon olive oil to the skillet; cook the sausage for 5 minutes, or until golden brown, tossing them gently from side to side. Remove the sausage from the heat and cool slightly. Cut into ½ inch size chunks. It’s fine if the sausage is not fully cooked through; it will continue cooking in the soup. Add sausage chunks to the soup and then add the beans and remaining rosemary. Season with salt and pepper and a dash of hot pepper sauce (if using hot sausage omit the hot pepper sauce). Simmer for another 15 to 25 minutes or until the sausage is cooked through and the vegetables are just tender. Add the basil (if using) and parsley and season to taste. Serve with warm crusty bread or croutons.

Chicken, vegetable, and rice soup with dill

• One 3-pound chicken
• 2 carrots, chopped
• 2 celery stalks chopped
• 1 large onion, cut into quarters
• ¼ cup fresh parsley, chopped
• Salt to taste
• 6 peppercorns
• 1 bay leaf

• ½ cup white rice, long or short-grain
• 1 large onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 ribs celery, finely chopped
• 1 to 2 parsnips, finely chopped, optional
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• Salt and freshly ground black pepper
• 1 ½ cups cooked chicken, thinly sliced or cubed, optional

1. Make the chicken stock (optional).
2. Place the chicken, carrots, celery, onion, parsley, salt, peppercorns, and bay leaf in a large pot. Barely cover with cold water and bring to a boil over high heat. Reduce the heat to low, partially cover, and cook for about 1 hour or until the chicken is cooked through (the drumsticks will wiggle easily) and the vegetables are tender. Taste for seasoning, adding more salt or pepper as needed. Remove the bay leaf. Let cool.
3. Strain the stock from the pot and use it for the soup; any extra stock can be covered and refrigerated for up to 5 days or frozen for several months. Some of the cooked chicken will be used in the soup; leftover meat can be used to make chicken salad, tacos, etc.
4. Make the soup:
5. Cook the rice: in a medium pot bring 1 cup salted water to boil over high heat. Add the rice, stir, reduce the heat to low, cover and cook until the rice has absorbed all the water and is tender. Remove from the heat and set aside.
6. Meanwhile, in a large pot bring the chicken stock to a simmer over medium heat. Add the onion, carrots, celery, parsnips, half the parsley and half the dill, salt and pepper. Bring to a boil, reduce the heat to low, and cook for about 15 to 20 minutes, or until the vegetables are tender and the soup is flavorful. Add the cooked rice and the cooked chicken and simmer for another 5 to 10 minutes. Just before serving stir in the remaining parsley and dill. Serve hot.

Roasted winter squash and carrot soup

• 1 large winter squash, like butternut squash, about 2 to 3 pounds, peeled, deseeded and cut into 1 inch rings
• 3 carrots, peeled, ends trimmed, and cut into 1 inch pieces
• 3 1/2 tablespoons olive oil
• Salt
• Pepper
• 2 tablespoons fresh thyme
• 1 leek, dark green section discards, ends trimmed, and white and pale green section cut lengthwise and then into small rings
• 1 ½ tablespoon chopped fresh ginger or 1 tablespoon dried ginger
• 1 ½ tablespoon fresh chives
• 8 cup vegetable or chicken stock
• Garnishes: chopped chives, parsley or croutons

1. Preheat the oven to 450. On a baking sheet, mix the squash, carrots,  2 tablespoons of the oil, salt, pepper, and half the thyme. Roast for about 20 minutes, tossing once or twice, or until almost tender and edges of the squash are beginning to turn golden brown.
2. Meanwhile, heat the remaining tablespoon of oil in a large pot over low heat. Add leeks, ginger, 1 tablespoon chives, salt and pepper, and cook, stirring for 10 minutes. Add the stock and remaining thyme. When the vegetables are almost tender, remove from the oven and place into the pot with the stock. Simmer over medium heat, slightly covered, for about 25 minutes. Let cool slightly, Add the remaining chives.
3. Puree with an immersion blender,  blender,  or food processor until smooth. Taste for seasoning. Top with more chives, parsley and/or croutons.

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